Pork Egg Rolls

1 lb ground pork
1 1/2 c shredded cabbage
4 green onions-sliced
3 T vegetable oil
1 c bean sprouts-chopped
2 garlic clove-minced
2 to 3 T soy sauce
refrigerated egg roll wrappers

In a large skillet, cook pork over medium heat until no longer pink; drain.
Remove pork with a slotted spoon and set aside. In the same skillet,
stir-fry cabbage and onions in oil until crisp-tender. Add bean sprouts,
garlic, soy sauce, and reserved pork; stir fry 4 minutes longer or until liquid
has evaporated. Remove from the heat.
Position egg roll wrappers with a corner facing you. Spoon 1/3 cup
pork mixture on the bottom third of each wrapper. Fold a bottom corner over
filling; fold sides over filling toward center. Moisten top corner with
water; roll up tightly to seal. In a skillet, heat 1 inch of oil
to 375F. Fry egg rolls for 1 to 2 minutes on each side or until golden
brown. Drain on paper towels.
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